Classic Stuffing with Herbs

Ingredients

• 1 loaf of bread, sliced and then cubed in 1-inch pieces
• 1/4 cup  olive oil
• 3 cups chopped onions (about 1 large)
• 1 cup chopped celery (about 2 stalks)
• 1 teaspoon dried ground sage
• 1 teaspoon dried thyme
• 1/4 cup fresh chopped parsley
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 cups chicken or broth

Instructions

1. Divide the bread cubes between two large parchment lined baking sheets and leave them out on the counter (uncovered) overnight.
2. Adjust the oven racks to the upper and lower middle positions and preheat oven to 400 degrees (F).
3. Bake the bread cubes for 10 minutes and then stir, and bake for an additional 5 minutes or until golden brown.
4. Preheat oven to 350 degrees (F).
5. In a large sauté pan, warm the olive oil over medium heat. Add the onions and celery and sauté for 6 minutes. Add the ground sage and thyme and sauté for another 2-3 minutes, or until the vegetables are soft.
6. In a large mixing bowl, combine the bread cubes, sautéed vegetables, parsley, sea salt, and black pepper.
7. In a small mixing bowl, whisk together the eggs and chicken broth, and then pour it into the bread cube mixture and gently mix.
8. Place in a lightly greased  9’x13′ baking dish, and cover with foil. Bake at 350 degrees (F) for 30 minutes, and then remove the foil and bake for another 10 minutes, or until the top is nice and crunchy. Serve immediately.

-From PBS.org